This sticky honey mustard chicken is delightful — quick to make, tangy, and full of flavor. Serve it over a crunchy honey‑lime slaw for a refreshing weekday lunch or dinner.
New favorite meal alert!
This honey mustard chicken with crunchy slaw is crisp, bright, and satisfying. It’s light enough for a weeknight meal yet filling, and it comes together really fast. The slaw stays crisp if you prep it ahead, and the chicken is delicious served warm or chilled — perfect for make‑ahead lunches.
The idea comes from a similar recipe with a different profile: hot honey BBQ chicken with citrus slaw. That version is a crowd pleaser, and the texture and technique inspired this honey mustard variation. I love honey mustard on everything — from my honey mustard chicken chopped salad to grilled honey mustard thighs — so this combination felt like a natural fit.
Why we love it
I make honey mustard chicken like this often — at least once a month. It’s an easy way to prepare tender, flavorful chicken with minimal ingredients. The method is an evolution of a technique I’ve used for years: broiling chicken thighs close to the heat, brushing them with a simple sweet‑acid glaze. For this recipe I add Dijon for tang, which creates a sticky, saucy coating that’s irresistible. I also prefer a bit of char, so broiling or grilling is ideal.
How to prep
Prep the slaw first so it has time to marry the dressing; you can even slice the vegetables the day before and store them in the fridge. The slaw benefits from 15 to 30 minutes sitting with the dressing, which softens the cabbage slightly while keeping a satisfying crunch.
For the chicken: pat the thighs dry, season well, and broil them very close to the heat until they develop a charred edge — about six minutes per side depending on thickness. While they cook, whisk together honey, Dijon, and apple cider vinegar. After both sides are broiled, brush on the honey‑mustard glaze and broil briefly, flipping and glazing a couple of times so the sauce builds up a sticky coating. Rest the chicken a few minutes, then slice and serve over the slaw.
Sticky Honey Mustard Chicken
Sticky Honey Mustard Chicken with Crunchy Slaw
4
20 mins
15 mins
35 mins
Ingredients
Slaw
- 1 small green cabbage, thinly sliced
- 2 carrots, shaved with a vegetable peeler
- 1 red onion, thinly sliced
- 1/3 cup chopped cilantro
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon honey
- 1 garlic clove, minced
- Big pinch kosher salt and pepper
- 1/4 cup avocado oil (or neutral oil)
Chicken
- 1 pound boneless, skinless chicken thighs
- Kosher salt and pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar
Instructions
Slaw
- In a large bowl, combine the cabbage, carrots, cilantro, and red onion.
- In a small bowl, whisk together lime juice, honey, minced garlic, salt, and pepper. Whisk in the oil until emulsified.
- Pour the dressing over the slaw and toss to coat. Let the slaw rest 15–30 minutes if time allows.
Chicken
- Preheat the broiler to high and position the oven rack directly below (or two below) the broiler.
- Season the chicken with salt, pepper, smoked paprika, and garlic powder. Place on a baking sheet and broil about 6 minutes per side, until nicely charred and cooked through.
- While the chicken broils, whisk together Dijon, honey, and apple cider vinegar.
- When the thighs are nearly done, brush on the honey‑mustard mixture and broil 30–60 seconds. Flip, brush again, and broil another 30–60 seconds. Repeat once or twice more if you want an extra sticky glaze.
- Let the chicken rest 5–10 minutes, then slice and serve on top of the slaw.
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This is dinner gold: tangy, sticky chicken paired with a crunchy, honey‑lime slaw. Simple, fast, and delicious.